parallei

A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact. Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.

A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact. Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.

Paul - I love the topping combos. And I know people are starting to get irritated at my place when they see the camera. It means they have to wait to eat while I analyze the crumb!

A thick ragu of ground lamb, pancetta, rosemary, basil, tomato. Potato and leeks with time, a bit of cheddar and mozz. Asparagus with mozz and some prosciutto after the fact. Shrooms with thyme and onion, a bit of ham, and creme fraiche after the fact. No crumb shots, it all got snarfed.

Giulio - Thank you for your detailed workflow. I am curious, where did you learn how to make this style of pizza, and have you been developing dough by hand with bread or other styles?

John

You're welcome John.I've been kneading and baking bread for quite a while now, I definetely started from this (You can actually make some nice bread using these recipes).Then, last year, I came to know Bonci and his way of making pizza. Fascinated, I began a self-taught process of trial and error, which led to gradually better and better results.

Thanks John. Happily, we can deal with the Italiano around here. My wife's is better than mine, and she enjoys reading the Italian papers everyday. "But Honey, I thought you'd enjoy answering my translation question!".......I'm in.

Paul - I am hoping my rusty Italian will get me through the texts. At least we can easily comprehend the recipes, since they will be easily identifiable with grams and obvious ingredients. Maybe a few of us can translate some of the recipes here - Peter might have to chime in about copyright though.

Paul - I am hoping my rusty Italian will get me through the texts. At least we can easily comprehend the recipes, since they will be easily identifiable with grams and obvious ingredients. Maybe a few of us can translate some of the recipes here - Peter might have to chime in about copyright though.

John,

From the forum's perspective, the main prohibition is that members not post copyrighted material of others on the forum. I have seen a few instances where entire books were put on the web, with potential copyright infringement implications, but that is not about to happen on this forum. More likely is the posting of copyrighted articles of others. Steve, the owner of this forum, has instructed the Moderators to remove any such articles if they are posted on the forum. However, links can be provided to copyrighted material hosted by others on other websites.

On the specific matter of recipes, it is extremely difficult to protect recipes, although the books within which they appear can, and almost always are copyrighted. Most cookbook authors, and especially those who are widely recognized, realize that recipes that appear in their cookbooks will eventually be posted on the Internet, and in some cases even go viral, and that there is very little that they can do about it, since the miscreants are almost always individuals. The authors themselves might even let loose a free recipe or two in order to promote their cookbooks, usually through articles and interviews where they can hype their cookbooks. Also, increasingly, cookbooks form a piece of a much larger "package". For example, celebrity chefs not only write cookbooks but they might also have cable shows, appear as guests on other outlets, teach, have their own blogs and presences on Facebook and Twitter, own or invest in food related businesses, and have licensing, marketing and merchandizing arrangements to sell all kinds of products bearing their names and images. Think Mario Batali, Wolfgang Puck, Guy Fieri and Emeril Lagasse, just to name some of the best at this sort of thing. I doubt that they are losing sleep that their recipes are all over the Internet. Their objective is to get as many eyeballs on them and their products as possible. These opportunities themselves usually translate into higher book sales.

I am still going through the book, finding words that I need to translate, but overall I just love this book. There is a wealth of information, and some of our experiments have been dead on in terms of technique, workflow, and percentages. There is even a generous amount of information on creating your own "madre", which takes 10 days and uses yogurt for the inoculation.

All the recipes reference one of these doughs as a base. The first two are 70% hydration and the third is 80%. All use 4% oil and 2% salt. The natural yeast is used at 10% and the third dough using 15%, the dry at .7% and .4%. The book has some amazing photography of the crumb structure of each of the 3 dough types, the second one being the most open. They are all developed by hand.

I love that NONE of the pictures of crumb show an even height - they are decidedly uneven with lots of peaks and valleys. I get the sense that this is a good thing - pockets for the filling to fall into.

I will post more as I get through. I have never read an entire book in Italian, so it is going slowly to make sure I am understanding things correctly.

John,Thanks for posting your interpretations of Bonci's books. I do have a question I hope you can clarify. In the third formula, is Bonci referring to a 50/50 mix of bolted (white) spelt and integrale spelt or 50% buratto and 50% integrale spelt?

Logged

Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

John,Thanks for posting your interpretations of Bonci's books. I do have a question I hope you can clarify. In the third formula, is Bonci referring to a 50/50 mix of bolted (white) spelt and integrale spelt or 50% buratto and 50% integrale spelt?

The third formula indicates 50% Buratto spelt and 50% whole spelt if I'm not mistaken.